- FOR THE BASE
- 250g dark chocolate digestive biscuits
- 75g butter
- FOR THE TOPPING
- 225g dark chocolate (at least 70% cocoa solids), broken into squares
- 2 x 200g tubs Asda (50% less Fat) soft cheese
- 100g golden caster sugar
- 2 tsp vanilla extract
- 200ml double cream
- Raspberries and strawberries to serve
Preheat the oven to 200C/180C/ Gas 6.
Line the base of a 21cm round spring clip cake tin, with baking paper.
Break up the biscuits ad whizz in a food processor to crush to fine crumbs. Alternatively, place in a plastic bag and bash and roll with a rolling pin.
Melt the butter in a small saucepan or the microwave and mix with the biscuit crumbs. Press into the base of the cake tin and level. Bake for 10 minutes. Remove and leave to cool.
Meanwhile, melt the chocolate in a heatproof bowl set over a pan of very gently simmering water. Alternatively, melt in the microwave on HIGH for 2-3 mins. Cool.
Beat the cheese, sugar and vanilla extract together in a bowl. In a separate bowl, whisk the cream until soft peaks form.
Mix the soft cheese and chocolate together then fold in the whipped cream. Spoon into the cake tin and level.
Cover and chill for 2-3 hours or until set. Serve with raspberries and strawberries.